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Coconut Pilaf Recipe

Posted on October 27, 2017May 31, 2018 by cookingpinoy

Why serve plain white rice with your meal when you can sneak in some veggies and a ton of flavor? If you are originally going to make this dish coconut (not) fried rice but then decided to make it a bit more simple and therefore more versatile. The only difference between it being not fried rice and a pilaf is that I didn’t add an egg or any type of sauce. I decided to leave the “saucing” up to the individual eater.

The pilaf makes a great bed for just about any Asian style meat. I’ve been piling my Teriyaki Pulled Porkon top and it makes a perfect sponge for all of the yummy gravy. It would also go great with Sriracha Chicken Strips or Coconut Chicken Strips.

If you feel like eating a bowl on its own, make sure to sauce it up with a little soy sauce and a dab of sriracha sauce. I added both to the recipe costing because it really needs them if you’re not pairing it with another saucy dish. A little dribble of sesame oil would also be tasty!

Coconut Pilaf Recipe
 
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Ingredients
  • 1 cup rice, uncooked
  • ½ cup margarine
  • 2 medium onions, sliced
  • 1 tsp. cumin seeds
  • 1 cinnamon stick
  • 4 cardamom pods, bruised
  • 3 cloves garlic, chopped
  • 1 tsp. turmeric
  • 11/2 cups coconut cream
  • ½ cup water
  • ½ cup pistachios, toasted. Chopped coarsely
  • ¼ cup raisins
Instructions
  1. Melt margarine in large frying pan. Add onion.
  2. Stir over medium heat for about 4 minutes or until onion is solt.
  3. Add cumin seeds, cinnamon. Cardamom, cloves, and turmeric. Stir over medium heat for 2 minutes.
  4. Add rice. Stir over medium heat for another minute.
  5. Add coconut cream and water, then bring to boil.
  6. Cover and simmer over low heat until all liquid is absorbed and rice is cooked.
  7. Remove and discard cinnamon stick.
  8. Add nuts and raisins, Stir pilaf with fork before serving.
3.5.3228

 

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